Monday, April 4, 2011

Three in One: Pulled Pork Sandwiches and Coleslaw

Okay, I've actually got three recipes for you today. One for Pulled Pork Sandwiches, one for homemade mayo (easier than you'd think) and one for coleslaw using said mayo.
Okay, first things first. Cue the easiest pulled pork recipe ever.

1 pork loin
1 can or small bottle Dr. Pepper
1 bottle your choice BBQ sauce

Stick the pork loin in a crockpot and pour the soda over it. Cook on high for 6 hours. Drain the juice, reserving one cup. Shred the pork and then pour the BBQ sauce over it, stirring well. Add the reserved juice as needed.

The end. Told you it was easy. And delicious.

Now for the mayonnaise. I was so amazed by how much better this stuff tastes as compared to the store bought stuff. And it is really, really easy if you follow the directions carefully and especially if you've got somebody to help you. As most of you probably know, mayo is simply an emulsion of egg yolks, oil, and (in my recipe anyway) vinegar. The recipe I have says that it can be made in the food processor, however, when I tried that today, the processor turned out to be too harsh of a way of mixing the yolks and oil (since a processor uses a high-speed blade instead of a whisk), and it ended up being a liquid-y, oily, frankly disgusting mess. So I had to admit defeat on the first try and start over. Hey, it's all part of cooking. It could probably been done in a stand mixer with the whisk attachment on a medium to medium low speed. I don't have a stand mixer, however, so I did it the super old school way with a bowl and a whisk. And a helpful husband :)

2 egg yolks
2 tsps Dijon mustard
1 3/4 cups vegetable oil exactly, no more, no less
4 tsp white wine vinegar
Lemon juice to taste (I usually use about 1 Tbsp)
Salt and pepper to taste

First off, it's VERY important that all your ingredients are at room temperature. If your starting mix of yolks and mustard is cold, this just isn't going to work. So ingredients at room temperature. What I did was put the yolks and mustard in a bowl, mixed them up a tad, and then zapped them in the microwave at 4 seconds intervals just until they were at room temp, being very careful not to start cooking the egg. :D
Okay, so whisk the mustard and yolks until just frothy, and then (and this is easiest if you have a helping hand) pour the oil into the mixture in a slow, slow, steady stream, whilst whisking vigorously. This is best if you have one person whisking and one pouring. And yes, you will be getting a workout with this step. After all the oil is whisked in thoroughly, then whisk in the vinegar, lemon juice and salt and pepper. Voila. Mayonnaise. This recipe makes about 2 cups. Store it in the fridge in an airtight container. And it's very, very yummy, by the way.

I personally think everybody should try making homemade mayonnaise at least once. After that first time, they will probably get addicted to it like I did.

Okay, last part of this dinner: making the coleslaw. A lot of this recipe is up to personal taste. Some people like their coleslaw drippy and runny, some like it creamy and chunky, etc. I made this recipe easily customizable.


1 head green cabbage, finely chopped or shredded
1-2 carrots, finely chopped or shredded
A little or much mayo as you like
A little or much apple cider vinegar as you like
Salt and pepper to taste
Whatever else strikes your fancy

Stir it all up and serve.

Enjoy your almost completely homemade meal!!

No comments:

Post a Comment